Description
Crispy Herb Roasted Potatoes are a simple yet flavorful side dish featuring tender baby potatoes roasted to golden perfection with a fragrant blend of rosemary, thyme, oregano, garlic, and onion powders. This easy oven-roasted recipe results in a crispy exterior and a soft, fluffy interior, garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes, halved
Seasonings and Oil
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season potatoes: In a large bowl, toss the halved baby potatoes with olive oil, dried rosemary, thyme, oregano, garlic powder, onion powder, salt, and pepper until evenly coated with the herbs and oil.
- Roast potatoes: Spread the seasoned potatoes evenly in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning them halfway through the cooking time for even browning and crispiness.
- Garnish and serve: Once the potatoes are golden brown and crispy on the outside while tender inside, remove from the oven. Garnish with freshly chopped parsley and serve warm.
Notes
- For extra crispiness, make sure the potatoes are in a single layer and not overcrowded on the baking sheet.
- You can use fresh herbs instead of dried, but increase the quantity as fresh herbs have milder flavor.
- Feel free to customize the seasoning blend by adding paprika or chili flakes for a spicy kick.
- These potatoes work great as a side for grilled meats, roasted chicken, or a vegetarian main dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best texture.
